Rice Cooker Brown Rice And Green Chiles Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• Prepare the instant long grain and wild rice mix according to package directions.
• Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
• Bake 25 minutes in the preheated oven, or until bubbly.

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

Steps:

• Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan.
• Bring to boil, uncovered.
• Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes)
• Stir in green onions and cilantro.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Steps:

• Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
• In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
• Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
• When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
• Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.

Steps:

• Set rice cooker to Quick Cook or regular/Brown Rice cycle.
• Place the butter in the rice bowl.
• When melted, add the onion.
• Cook stirring, until onion is softened and translucent, about 5 minutes.
• Add rice, water, salt and cilantro to the rice cooker bowl.
• Stir to combine.
• Close the cover and reset for the regular/Brown Rice cycle, or allow the regular/Brown Rice cycle to complete.
• When the machine switches over to the Keep Warm cycle, let the rice steam for 15 minutes.
• Fluff rice with wooden or plastic rice paddle, or wooden spoon.
• This rice will hold on Keep Warm for up to 1 hour.
• Serve hot.

Steps:

• Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
• Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

Steps:

• Spray rice cooker pan with non-stick cooking spray. Add first 3 ingredients and salt to taste.
• Cover and cook about 40 minutes, or until rice cooker shuts off. Stir in remaining ingredients, except cilantro.
• Cover and allow to stand 10 minutes more. Serve with cilantro.